Quinoa pilaf

6
6
3
Smartpoints value per serving
Total Time
45 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Easy
Here's a Passover recipe that’ll add wonderful variety and flavor to your typical starchy side dishes. You can try it with chopped dates and pecans, too. Quinoa is a great substitute for any grain that has a lot of proven health benefits. If you've never cooked with it before, you need to rinse it first to get rid of its coating, called saponin, which can taste bitter. Simply place the quinoa in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain the quinoa well before proceeding with the recipe. You'll love how delicious it tastes topped off with some pistachios and fresh cilantro.

Ingredients

vegetable oil

1 tsp

uncooked shallot(s)

2 small, minced

garlic clove(s)

1 medium clove(s), minced

uncooked quinoa

1½ cup(s), rinsed (unless pre-rinsed purchased)

raisins

½ cup(s), chopped

ground cinnamon

½ tsp

table salt

½ tsp

black pepper

¼ tsp

canned chicken broth

3 cup(s)

salted dry-roasted pistachio nuts

cup(s), coarsely chopped

cilantro

2 Tbsp, fresh, chopped, or more to taste

Instructions

  1. Heat oil in large nonstick skillet over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is transparent, about 3 to 4 minutes.
  2. Add quinoa; toast for 1 minute.
  3. Stir in raisins, cinnamon, salt and pepper.
  4. Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin, is tender and liquid is absorbed, about 20 minutes.
  5. Set quinoa aside, covered, for 5 minutes. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Just before serving, sprinkle with pistachios and cilantro. Yields about 1/2 cup per serving.

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